SPICED VEGETABLE PHYLLO PARCELS
This is a wonderful vegetarian appetizer from www.compliments.ca Moroccan Spice Blend recipes can be found on Recipezaar if you can't find it in your grocery. Sobey's in Canada sells it.
Provided by Dreamer in Ontario
Categories Onions
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Heat 2 tsp (10 mL) of the olive oil in a nonstick skillet over medium heat.
- Sauté onions and spice blend until softened, about 3 minutes.
- Add peppers, salt, pepper and garlic and sauté until tender, about 2 minutes.
- Add arugula.
- Transfer to a bowl and cool slightly.
- Stir in Baba Gannouj.
- Lay 1 sheet of phyllo on work surface.
- Brush entire sheet lightly with olive oil. Lay second sheet on top. Cut into 4 strips lengthwise.
- Place 1/8th of filling mixture at one end of each strip.
- Fold phyllo over to make a triangle. Continue the triangle fold to the end of the strip.
- Fold remaining strips. Repeat with remaining 2 sheets of phyllo and filling.
- Place triangles on prepared baking sheet and brush lightly with remaining olive oil. Place in preheated oven for 15 minutes or until golden and crisp.
- Serve with additional Baba Gannouj.
Nutrition Facts : Calories 103.2, Fat 7.4, SaturatedFat 1.1, Sodium 192.8, Carbohydrate 8.5, Fiber 1, Sugar 1.2, Protein 1.2
VEGAN POTATO, PEPPER AND OLIVE PHYLLO CUPS
Finely chopped potatoes are quickly boiled, then mashed with olive oil and nutritional yeast to make a creamy, "cheesy" base for these low-fat, one-bite vegan appetizers. Smoked paprika adds a bacony note (but there's no bacon here!). Make the filling the day before your next get-together, then fill, heat and serve on the day. P.S.: Meat eaters will love them, too!
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a small saucepan, and add just enough water to cover them. Bring to a boil, and cook until the potatoes are tender, about 10 minutes. Drain through a sieve, and shake all the remaining water off. Return the potatoes to the saucepan, and add 2 tablespoons of the oil, nutritional yeast and 1/2 teaspoon salt. Mash with a fork until roughly smooth (it's OK if there are a few lumps). Set aside.
- Heat the remaining 2 tablespoons oil in a small skillet over medium-high heat; add the shallots and a pinch of salt, and cook, stirring frequently, until soft and just starting to brown, about 3 minutes. Add the vinegar, tomato paste, paprika and cayenne and cook, stirring constantly, until the spices are toasted and the oil turns brick red, about 1 minute. Remove from the heat, and scrape every last bit into the mashed potatoes. Add half the parsley and peppers, the olives and 3/4 teaspoon salt, and stir to combine. (The filling can be made and refrigerated up to a day in advance.)
- Preheat the oven to 425 F. Arrange the phyllo cups on a baking sheet, and fill each with a heaping teaspoon of the potato mixture. Bake until the filling is hot, 4 to 5 minutes. Garnish with the remaining parsley and peppers.
Nutrition Facts : Calories 170 calorie, Fat 11 grams, SaturatedFat 1 grams, Sodium 470 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 4 grams, Sugar 1 grams
VEGETABLE PHYLLO CRACKER
Make and share this Vegetable Phyllo Cracker recipe from Food.com.
Provided by Nic2371
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the filling; In a large pan, fry the sliced onion in olive oil for 3-4 minutes, add the sliced pepper and continue frying for another couple of minutes before adding the sliced mushrooms.
- Stir and fry for 3 minutes, then add the red pepper flakes, wine, and baby spinach leaves. Cook over a medium heat, stirring, until the spinach has wilted and the liquid has reduced away.
- Take pan off heat and leave to cool, then add the basil strips and the cream cheese, season with salt and pepper.
- Lay 1 sheet of phyllo pastry onto a work surface and lightly brush with melted butter. Lay another sheet of phyllo on top and brush again with the butter. Do this with all sheets.
- Place the cooled filling along the centre of the phyllo and bring each long side over to form a roll. Tuck ends in and turn the roll over, so the seam side goes underneath, place onto a baking sheet. Brush the top with melted butter and sprinkle with sesame seeds.
- Place into a preheated oven, 400ºF and bake for 20 minutes, until pastry is brown and crispy.
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